Roasted pumpkin, ricotta, pine nut and sage pasta

Author: Georgia Rickard

Photographer: Ian Wallace

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

400g macaroni

550g peeled pumpkin, cut in 2.5cm cubes

olive spray oil

200g reduced-fat ricotta cheese, crumbled

2 tablespoons toasted pine nuts

2 tablespoons fresh sage, finely chopped

4 tablespoons pesto, to stir through

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Instructions

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1 Cook pasta following packet directions. Drain.

2 Meanwhile, preheat grill on high. Place pumpkin in a shallow microwave-safe dish with 2 tablespoons water and cover loosely with a lid. Microwave on high for 2-3 minutes until just tender. Drain.

3 Line a tray with baking paper. Arrange pumpkin on tray, spray with oil then grill for 2-3 minutes until light golden.

4 To pasta, add pumpkin, ricotta, pine nuts, sage and pesto. Toss until well combined. Serve immediately.

Variations

Make it gluten free: Use gluten-free pasta and pesto.

Nutrition Info (per serve)

Calories 571 cal

Kilojoules 2390 kJ

Protein 20 g

Total fat 20 g

Saturated fat 5 g

Carbohydrates 80 g

Sugar 8 g

Dietary fibre 6 g

Sodium 210 mg

Calcium 180 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.